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Pastai Gocos (Cockle Pie)

Pastai Gocos (Cockle Pie) is a traditional Cymric (Welsh) recipe for a classic shellfish pie of cockle meats in a béchamel sauce that's baked with a cheese or shortcrust pastry crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockle Pie (Pastai Gocos).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night soaking)

Serves:

6–8

Rating:

Tags : Milk Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

600ml o gocos ffres dŵr a halen i fwydo dyrnaid o flawd ceirch mân pupur a halen i flasu 600ml saws béchamel trwchus
caws wedi ei ratio neu grwst brau i orchuddio

Dull:

Trosglwyddwch y cocos i fowlen cyn eu gorchuddio gyda dŵr cyn ychwanegu'r blawd ceirch a'u gadael o'r neilltu dros nos. (Y mae’r blawd ceirch yn helpu i lanhau’r cocos.) Drannoeth draeniwch y cocos cyn eu berwi mewn dŵr glân nes gwelir bod y cregyn wedi agor. Draeniwch y cocos a'e rhoi o'r neilltu. Pan yn ddigon oer i'w llawio, tynnwch y cocos allan o’u cregyn a’u rhoi mewn dysgl cyn eu blasu â phupur a halen. Cymysgwch y cnawd cocos gyda'r saws béchamel cyn eu troi i fewn i ddesgil pobi yna gorchuddiwch gyda chaws wedi ei radellu neu haenen o grwst brau (os yn defnyddio crwst brau defnyddiwch gyllell i wneud dau doriad drwy'r crwst). Trosglwyddwch i bopty wedi ei gynhesu i 180°C a chraswch am tua 30 munud, neu nes fod y pastai yn boeth drywodd a'i wyneb wedi cochi.

English Translation

Ingredients:

600ml fresh cockles
salt water for soaking
a handful of fine oatmeal
salt and black pepper, to taste
600ml thick béchamel sauce

grated cheese or short-crust pastry to cover

Method:

Transfer the cockles to a bowl before covering them with salt water then add the oatmeal and set them aside overnight. (The oatmeal helps to clean the cockles.)

The next day drain the cockles before boiling them in clean water until you see that the shells have opened.

Drain the cockles and set aside. When cool enough to handle, take the cockle meats out of their shells and put them in a dish before seasoning with pepper and salt.

Mix the cockle meats with the bécamel sauce before turning them into a baking dish then cover with grated cheese or a layer of shortcrust pastry (if using shortcrust pastry use a knife to make two slits through the pastry).

Transfer to an oven pre-heated to 180°C and bake for around 30 minutes, or until the pie is hot through and its surface is golden brown.